Creamy Pumpkin & Red Pepper Soup

Creamy Pumpkin & Red Pepper Soup

Core

0 points per serving

1 butternut squash, halved, seeds removed

2 red peppers

1 onion, finely chopped

1 large red chilli, finely chopped

1 litre (1¾ pts) veg stock

4 cloves garlic, skinned

freshly ground black pepper

Preheat oven to 200ºC/400ºF/Gas 6.

Loosley wrap the squash halves in foil and place on a baking sheet in the oven and roast for 40 mins, along with the peppers.

Meanwhile, place the chopped onion, chilli and stock into a large pan and bring to the boil.  Simer gently for 10 mins until the onion is soft.

Wrap the garlic cloves in foil and add to the oven 15 mins before the end of the squash cooking time.

Remove the skin from the peppers, halve and remove the seeds and roughly chop the flesh.  Scoop out the flesh of the butternut squash and add to the pan with the peppers, garlic cloves and black pepper.

Bring to the boil and simmer 5 mins.  Blend until smooth.

Note:

Serve topped with a tbsp low fat greek yogurt ( ½pt on points) and a sprinkling of chopped fresh chives.